Butter Chicken Mac N’ Cheese

Ingredients (raw weights)

• 900 g chicken breast, boneless skinless, raw
• 300 g onion, raw
• 30 g tomato paste, canned
• 30 g garlic, raw
• 15 g ginger root, raw
• 30 g butter, salted, as sold
• 400 g tomato, raw
• 15 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 14 g paprika, dry
• 8 g chili powder, dry
• 6.3 g curry powder, dry
• 4.2 g cumin, dry
• 18 g salt, dry
• 0.5 g black pepper, dry
• 672 g pasta, dry (uncooked)
• 64 g pasta, dry (uncooked)
• 400 g Greek yogurt, plain, nonfat, as sold
• 120 g cream cheese, light (low fat), as sold
• 227 g cheddar/colby cheese, low fat shredded, as sold
• 80 g mozzarella/pizza cheese, light shredded, as sold
• 2 g curry powder, dry

Steps

1. Butter Chicken :
2. To your slow cooker, add diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, fire-roasted tomatoes and the spice blend. Add butter and sweetener. Slow cook on High for 2-3 hours or Low for 3-4 hours.
3. Mac n' Cheese :
4. Once done, add fat-free Greek yogurt, cream cheese, cilantro and green onions. Give it a mix.
5. Add the half-cooked pasta along with about a cup of pasta water. Add garam masala, cheddar and mozzarella. Mix well.
6. Cover and cook for about 15 more minutes to let it thicken and finish cooking. Serve.